Pappardelle pasta alle 3P (Panna – Pesto – Pomodoro)

This a a really delicious use of arugla, destined to even win over arugula haters. The“3Ps” sauce is cream (panna)– pesto(made with arugula) – and pomodoro (tomatoes).

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1 pound Pappardele pasta
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1 pound Fresh Roma tomatoes, quartered

2 ounces Fresh Arugula (rocket herb)

2 ounces Grated "Pecorino" cheese

8 ounces Fresh Cream

.7 ounce Pine Nuts

1 clove Garlic

10 Tablespoons “Colonna” Extra Virgin Olive Oil
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2 ounces Coarse Salt (for cooking the pasta)
*

Instructions

Clean the rocket herb leaves, than put them, along with 50gr. (1.8oz.) of grated “Pecorino” cheese, the garlic clove, the pine nuts and 8 tablespoons of extra virgin olive oil in a food processor and mix until it becomes a cream.

In a large pot bring 1.5 gallons of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) pour the pasta and bring back to a boil. Lower the flame and cook the pasta until it is “al dente” 13/15 minutes, check the producer’s recommendations for cooking times, pastas will vary. Stir occasionally with a wooden spoon.

While pasta cooks, put the quartered Roma tomatoes in a pan with 2 tablespoons of extra virgin olive oil “Marcinase”, cook for about 10 minutes than add the cream and stir, cook for one minute.

When pasta is cooked, drain and put it in a big bowl with “Pesto” cream, stir well and add the tomato sauce.

Gently stir and sprinkle the remaining grated “Pecorino” on top.

Buy Ingredients

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